Creamy chicken and bacon fettuccine

Total Time
25 min
10 min
15 min
A classic dish with the all-time favourite combination of chicken and bacon. With pasta cooked al dente coated in a creamy sauce, it’s a perfect option for the cooler nights.



240 g, fettuccine

skinless chicken breast

300 g, thinly sliced

brown onion

1 small, thinly sliced


2 clove(s), crushed

Hans 98% Fat Free Short Cut Bacon

125 g, thinly sliced

sweet white wine

cup(s), (dry, 80ml)

evaporated skim milk

1 cup(s), (250ml)


1 small, lightly beaten

extra light sour cream

¼ cup(s), (60g)

grated parmesan cheese

¼ cup(s), (20g)

fresh flat-leaf parsley

¼ cup(s), finely chopped

oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes or until cooked through. Transfer to a bowl.
  3. Cook onion, garlic and bacon in same pan, stirring, for 3–4 minutes or until onion has softened and bacon is golden. Add wine and cook until reduced by half. Combine milk, egg and sour cream in a jug and add to pan. Simmer, stirring, for 2–3 minutes or until thickened. Stir in chicken, cheese and parsley.
  4. Add chicken mixture to pasta. Toss to combine. Serve.

Start eating better than ever!